Strawberry Fluff Salad

Strawberry-Fluff-Salad

Are you having a 4th of July party this year? If the answer is yes then you need to try this fun, light, and fluffy salad.  It will satisfy your party guests with its sweet flavor and heavenly fresh strawberries.  And it’s so simple to make with four ingredients that it won’t keep you from your party and the fireworks. 

Strawberry-Fluff-Salad-2

When I was creating this recipe I had an idea that it would be great served over angel food cake with blueberries and strawberries for the 4th of July.  Well trust me, though it tasted delicious…it was a visual disaster!

angel food cake

So I had some leftover topping in my refrigerator after the experiment and since it tasted so good I thought it was worth a little tweaking. I added marshmallows, left out the blueberries, and viola this salad (come on, who are we kidding, desert, right?) was created.

So let’s get started whipping up this fun salad. Start by making a 3 oz. package strawberry Jello according to the package directions. Place bowl of Jello in the refrigerator for about an hour or until thickened but not set. While you are waiting for the Jello to be ready you can clean and chop up the 1 pint of strawberries.

Strawberries

chopped strawberies

Then when the Jello is ready after an hour then mix it in a bowl with an 8 oz. container of Cool Whip that has been thawed in the refrigerator.

Adding Jello

Next fold in the chopped strawberries.

adding Strawberries

Then add in 2 cups of miniature marshmallows.

Adding marshmallows

Now chill the salad for at least 3 hours in the refrigerator.  Now you are ready to enjoy this salad at your 4th of July party.

Strawberry Fluff Salad
 
Ingredients
  • 1 (3 oz.) package of strawberry Jello
  • 1 pint of chopped strawberries
  • 1 (8 oz.) container of thawed Cool Whip
  • 2 cups of miniature marshmallows
Instructions
  1. Start by making a 3 oz. package strawberry Jello according to the package directions. Place bowl of Jello in the refrigerator for about an hour or until thickened but not set. While you are waiting for the Jello to be ready you can clean and chop up the 1 pint of strawberries.
  2. Then when the Jello is ready after an hour then mix it in a bowl with an 8 oz. container of Cool Whip that has been thawed in the refrigerator.
  3. Next fold in the chopped strawberries.
  4. Then add in 2 cups of miniature marshmallows.
  5. Now chill the salad for at least 3 hours in the refrigerator.

Strawberry-Fluff-Salad-Long-Pin

Sweet and Salty Corn Chips

sweet-and-salty-corn-chipsDo you love sweet or salty snacks? Well this treat is the perfect balance of both sweet chocolatey butterscotch and super salty corn chips. I was first introduced to this interesting snack by my sister after she purchased a bag of it at a bake sale. The recipe uses the same delicious ingredients as Scotcheroo Bars minus the Rice Krispies. I was so excited to try this new concoction that I prepared it as an after school snack for my daughter and nieces. They gave it a thumbs up by quickly eating the entire platter full – no joke! It’s ooey, gooey, sticky, and fun to pick through for pieces with large globs of drizzle and some with just a little. So if you are looking for an out of the ordinary sweet snack, for a movie night or a fun summer party, try this recipe for Sweet and Salty Corn Chips.

Start by mixing the 1 cup of light corn syrup and 1 cup of sugar together in a pan over medium heat until it just starts to boil. Then remove the pan from the heat right away or the topping will be too hard.

corn syrup 

adding sugar

Remove from the heat and add 1 cup of peanut butter. Stir it in until it is completely mixed together.

adding peanut butter

Now drizzle this mixture over a 18 oz. bag of corn chips that have been spread on two greased cookie sheets.

drizzle on corn chips

Now it is time to make the chocolate topping. Melt 1 cup of chocolate chips and 1 cup of butterscotch chips in the microwave.  Stirring the chips every 15 seconds until they are melted.

melting chips

Now drizzle the chocolate on top of the corn chips. Let it cool and dry.  Then you are ready to enjoy!

sweet-and-salty-corn-chips-2


Sweet and Salty Corn Chips
 
Ingredients
  • 1 cup of light corn syrup
  • 1 cup of sugar
  • 1 cup of peanut butter
  • 1 cup of chocolate chips
  • 1 cup of butterscotch chips
  • 1 (18 oz.) bag of corn chips
Instructions
  1. Start by mixing the 1 cup of light corn syrup and 1 cup of sugar together in a pan over medium heat until it just starts to boil. Then remove the pan from the heat right away or the topping will be too hard.
  2. Remove from the heat and add 1 cup of peanut butter. Stir it in until it is completely mixed together.
  3. Now drizzle this mixture over a 18 oz. bag of corn chips that have been spread on two greased cookie sheets.
  4. Now it is time to make the chocolate topping. Melt 1 cup of chocolate chips and 1 cup of butterscotch chips in the microwave. Stirring the chips every 15 seconds until they are melted.
  5. Now drizzle the chocolate on top of the corn chips. Let it cool and dry. Then you are ready to enjoy!

 

Free Printable Mother’s Day Card

Mother's Day Card Photo 1

Have you purchased your Mother’s Day card yet?  Well, if the answer is no, I have a perfect, free printable for you. This card features a mason jar theme in soft pastel colors, which would look cute tied to a gift basket of goodies for your mom. And the message on the card would make anyone smile, “Sending you love on Mother’s Day and hoping your day is as wonderful as you are!”   

Mother's Day Dard photo 2

This card prints on a single standard sheet of paper.  All you have to do is fold it on the line in the middle of the paper and then flip the paper over to cut off the excess.

cutting Mother's Day Card

It’s that easy!  So this year forget the store-bought cards and print your own for free.  With the money you save, you can add a little extra to Mom’s gift.

CLICK HERE TO PRINT THE MOTHER’S DAY CARD

 

 

 

 

 

Seven Layer Bean Dip

 

Seven-Layer-Bean-Dip-1

Today is Cinco de Mayo, the day that commemorates Mexico’s victory over the French army at the Battle of Puebla in 1862.  Celebrate the day with this party starting Seven Layer Bean Dip.  This dip features seven wonderful layers that include flavorful refried beans, homemade guacamole, sour cream, cheese, onions, olives, and tomatoes.  So many wonderful ingredients in just one dish!  Now if that doesn’t get your party started off right I don’t know what will.  This dip is also perfect for other events like Memorial Day parties, graduation parties, 4th of July parties and any backyard cookout you have this summer.  So let’s get the our ingredients out and start the fiesta.

dip-2

Start by mixing 1 (16 oz.) can of refried beans with 1/4 of a cup of Picante sauce in a bowl.

beans mixed with salsa

Then spread the bean mixture into a 9 inch by 5 inch serving platter making the layer about 1/4 inch thick.

beans

Next wash, cut in half, and remove the skins and pits from 3 avocados.

avocados 2

Then in a bowl, mash together the avocados, 1 tablespoon of lime juice, and 1/4 teaspoon of salt. Then add in 1/2 of an onion that has been chopped, 1/4 teaspoon of garlic powder, and 1 tablespoon of fresh Cilantro that has been finely chopped.

mixing guacamole

cilantro Spread the guacamole on the bean layer.

guacamole

Spread 1 cup (8 oz.) of sour cream on the guacamole.

sour cream layer

Add the 1 cup of shredded cheddar cheese.

cheese layer

 Top with the remaining 1/2 of an onion (chopped), 2 tablespoons of sliced ripe olives, and 1 medium chopped tomato.

onion, olive, and tomato layers

Cover and store in the refrigerator.  Serve with tortilla chips. 

Seven Layer Bean Dip
 
Ingredients
  • 1 (16 oz.) can of refried beans
  • ¼ cup of picante sauce
  • 3 ripe avocados
  • 1 lime ( you will use 1 tablespoon of juice from the lime)
  • ¼ teaspoon salt
  • 1 onion chopped ( you will use ½ in the guacamole and ½ on the top of the dip)
  • ¼ teaspoon garlic powder
  • 1 tablespoon fresh chopped cilantro
  • 1 cup (8 oz.) sour cream
  • 1 cup shredded cheddar cheese
  • 2 tablespoons of sliced ripe olives
  • 1 medium chopped tomato
Instructions
  1. Start by mixing 1 (16 oz.) can of refried beans with ¼ of a cup of Picante sauce in a bowl.
  2. Then spread the bean mixture into a 9 inch by 5 inch serving platter making the layer about ¼ inch thick.
  3. Next wash, cut in half, and remove the skins and pits from 3 avocados.
  4. Then in a bowl, mash together the avocados, 1 tablespoon of lime juice, and ¼ teaspoon of salt. Then add in ½ of an onion that has been chopped, ¼ teaspoon of garlic powder, and 1 tablespoon of fresh Cilantro that has been finely chopped.
  5. Spread the guacamole on the bean layer.
  6. Spread 1 cup (8 oz.) of sour cream on the guacamole.
  7. Add the 1 cup of shredded cheddar cheese.
  8. Top with the remaining ½ of an onion (chopped), 2 tablespoons of sliced ripe olives, and 1 medium chopped tomato.
  9. Cover and store in the refrigerator. Serve with tortilla chips.